All dishes:

Main meals

Tartiflette with Mont d’or

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Cheeses

Villageois blanc

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Salads

Sea salad

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.

Fruits

Blackberry

Others

BLT sandwich

Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.

Game animals

Haunch of venison with mushrooms

Haunch : leg.

Desserts

Passion fruit mousse with gingerbread

Pizza, Quiche, Tart and Pie

Flamiche with Maroilles cheese

Sheep and Goats

Salt-crusted lamb with broad beans

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Cheeses

Shropshire blue

United Kingdom.
Blue cheese made from pasteurized cow's milk colored with annatto.
Ripening : 10 to 12 weeks.

Cheeses

Neufchâtel

France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.

Poultry

Pan-fried goose foie gras with apricot compote

Served hot.

Poultry

Confit duck leg and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

Pizza, Quiche, Tart and Pie

Asparagus flan

Desserts

Strawberry zabaione

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Game birds

Roast quail with cherry

Warm starters

Goat cheese puff pastry with caramelized onions

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle with morel, button mushroom and cream

Veal

Piccata milanese

Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

Desserts

Fig pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Desserts

Blueberry bavarian cream

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.